Ingredients

• 4 1/2 cups reduced-sodium chicken broth, or vegetable broth
• 1 1/4 cups brown lentils, rinsed
• 1 medium onion, chopped
• 1 bay leaf
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon ground allspice
• Freshly ground pepper, to taste
• 3/4 cup coarse bulgur, (see Ingredient note)
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
• 1 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
• 1 clove garlic, minced
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro, or dill

Description

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